Pizza With Shrimp and Pesto
Prep Time: 5 minutes
Cooking Time: 20 minutes
This is one of our favorites! Serve as a main course or as an appetizer. If your kids are small and not yet eating this type of food, consider doing half of the pizza with just marinara and cheese for them. For 1/2 pizza you need about 1/3 cup of marinara sauce.
1 pizza dough, refrigerated roll such as Pillsbury, (13.8 ounces)
4 tablespoons pesto sauce (prepared)
1 1/2 cups cheese, mozzarella, low moisture and part skim milk, shredded
3/4 pounds shrimp, raw (medium or large), large or medium
1 teaspoon garlic powder
2 teaspoons olive oil
1/4 cup basil, fresh, chopped
Preheat oven to 425 degrees (if using a dark nonstick pan set it at 400 degrees). Spray baking sheet with cooking spray or lightly coat with olive oil. Open the pizza dough and roll dough out onto the baking sheet. Press the dough to your desired thickness. Bake for 8-9 minutes. Remove the shells from the shrimp, clean them, and pat dry. Slice each shrimp in half lengthwise. Season the shrimp with garlic powder. While crust is baking, heat a large skillet over medium high heat. Add oil and shrimp to the skillet. Cook until light pink, about 1 minute per side, careful not to over-cook. Remove the shrimp from the skillet and place on a plate. Remove pizza crust from the oven and spread pesto evenly around the pizza crust leaving about a half inch border around the edges. Top with shrimp, then mozzarella cheese. Place back in the oven for approximately 6 or 7 minutes until cheese is melted to desired level and crust is golden. Use kitchen scissors to cut basil into small pieces over the pizza. Slice and serve.
Per Serving About: 370 calories, 15 g fat, 6 g saturated fat, 26 g protein, 34 g carbohydrates, 1 g dietary fiber, 780 mg sodium